For the mascarpone mix

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

140 g/ 5 oz icing sugar, plus extra for dusting

Method

Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.

Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.

Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.

This is known as 'blind baking' Caroline. You put baking paper (or greaseproof paper) inside the raw pastry case and then fill with special ceramic baking beans which weigh the pastry down to stop it puffing up and help to keep the edges of the pastry straight against the side of the tin whilst it cooks.

I would love to make this wonderful dessert. Unfortunately I do now live in Kolkata (India), we do get mascarpone & ricotta but it is very, very expensive. Would you be sooooo kind & write me an alternative to these two wonderful tasting creams???? Then I would be able to make so many more of these exciting desserts of yours. Thanking you in advance.Nina

I have made this twice, with cherries and then with raspberries. Both went down really well with guests. Made sweet pastry for the base. The lemon juice in the mascarpone is inspired. First time I did not have enough mascarpone and used some ricotta and sour cream to make up the volume and it work fine.

If you like marzipan you'll love this. I changed the pastry to biscuit base using 200g digestives and 100g butter. I increased the amount of filling to 150g of everything and used 2eggs. I also stirred lemon curd into the topping, for me nothing is too lemony!

1.To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.2.Roll out the pastry on a lightly floured surface to about the thickness of a Â£1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

I would love to make this! I would, however, like to know what sort of pastry is used. I live in The Netherlands and the only kind of ready made pastry you can buy here is puff pastry. But this doesn't look like puff pastry, so I would like to know how I can make the pastry base myself. Could you enlighten me, please?

Very easy recipe to follow. I used a pack of ready made dessert pastry for the base. Our friends loved it and asked for the recipe. I am going to play with it and sustitute lemon with lime and cherries with raspberries. Absolutely gorgeous and whatever level of cook you are you will find it easy.

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